Pulpo al Ajillo

5 from 1 vote

Succulent and tender garlic-infused Pulpo al Ajillo (Garlic Octopus) is a delicious dish served as an appetizer, light lunch or dinner. Quick, easy and cooked in no time!

Prep Time5

Cook Time35

Total Time40

Course: Appetizer, Dinner, Lunch

Cuisine: Latin Cuisine, Mediterranean, Puerto Rican

Servings:

Calories: 394kcal

Author: Catherine Arena

Ingredients

1 pound octopus fresh or frozen
4 cloves garlic sliced, chopped or pureed
2 tablespoon olive oil
½ bar butter
2 scallions
salt and pepper to taste
2-3 lemons
parsley chopped for topping

Instructions

In a medium pot, over medium-high heat, add enough water to fully cover the octopus. Add the juice from one lemon plus the lemon rind. Add a tablespoon of salt. Bring to a boil, add the octopus, then lower the heat to medium.
Note: For a large octopus (4 pounds), cook for 45 minutes to 1 hour. For baby octopus, cook for 35 minutes.
Note: If you are using a large octopus, dunk the tentacles three times in the water up and down before dropping the whole octopus in the water to cook. This process helps the tentacles curl up instead of seizing like a frozen garden hose. Plus it produces restaurant-quality "curls!"
Once tender and cooked, drain the octopus. Allow to cool for a few minutes before handling or rinse under cold water.
Optional: Under cool water, use your fingers to easily slide some of the octopus's outer skin to expose the white tentacles underneath. Do the same with the octopus head.
Cut the octopus into half-inch to 1-inch pieces. Set aside. You can cut the tentacle's tips a little longer if you like.
In a skillet over medium-low heat, add the butter and allow it to melt. Add the garlic. Cook for thirty seconds, careful not to burn the garlic.
Add the cooked octopus and stir. Season with salt and pepper to taste.
Add the scallions, stir, and sprinkle a little bit of lemon juice. Serve hot with lemon wedges.
Note: Top with chopped parsley for extra color and visual appeal. Careful as too much parsley with change the taste.

Notes

Recipe Notes:

Servings: This recipe will comfortably serve two people as an appetizer, a light lunch, and one to two people for dinner. If serving a family of four, buy at least two pounds of octopus. For more servings, consider at least half a pound per person for a comfortable filling.

Nutrition